Potato and Leek Pie
Author: Nikki
Recipe type: Mains
Ingredients
- One sheet of defrosted puff pasty
- 1 good dollop of non-dairy butter/margarine
- 2 good sized leeks, thinly sliced
- Approx. 1 kg of potatoes – peeled & sliced with a mandolin (very thin)
- White sauce (recipe below)
- Thyme & non-dairy cheese for topping
White sauce
- ¾ cup soy milk
- ½ cup raw cashews (can be substituted with sunflower seeds)
- 1 tablespoon arrowroot flour
- 1 tablespoon olive oil
- 1 tablespoon of crushed garlic
- 1 tablespoon nutritional yeast flakes (can be omitted)
- 1 teaspoon apple cider vinegar
- ½ teaspoon dried mixed herbs
- ½ teaspoon salt
- ¼ teaspoon onion powder
- Black pepper to season
Instructions
White sauce
- Place all ingredients into a blender & blend until smooth (it will thicken when cooked)
Pie
- Make white sauce
- Heat oven to 175oC
- Cut puff pastry to fit the bottom of an oiled, springform pan
- Layer bottom with ⅓ of potatoes
- Sprinkle with leek, drizzle with white sauce (spread with a butter knife)
- Repeat until all ingredients are used
- Top with grated cheese & sprinkled with thyme
- Bake for 1 hour & 15 minutes
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